Baked sea bass (corvina) is a traditional recipe originating in Chile, made with this traditional saltwater fish that has also become very popular in other countries such as Colombia and Peru.
Contents
How to Make Baked Sea Bass?
This is a recipe that you can make either using the whole fish or the fillets already cleaned and deboned, accompanied by tomatoes, onions, garlic, Chilean white wine, olive oil, parsley, and salt.
Nutritional Information
Category: Main Dishes
Cuisine: Chilean
Calories: 250
Preparation: 60 minutes
Cooking: 45 minutes
Servings: 4 people
Each serving of Chilean baked corvina contains approximately 250 calories, 5 g of carbohydrates, 10 g of fats, 32 g of proteins, 1 g of fiber, 2 g of sugars, 75 mg of cholesterol, and 450 mg of sodium.
Chilean Baked Sea Bass (Corvina) Recipe
Ingredients
- 2 sea bass fillets
- 200 ml of white wine
- 3 cloves of garlic
- 2 tomatoes, sliced
- 1 onion, sliced
- 1 teaspoon of dill
- Olive oil
- Salt
- Pepper
Instructions
- Place the sea bass fillets in a large glass dish, pour the white wine, dill or thyme, and season to taste with salt and pepper, combine everything, cover with plastic wrap, and marinate in the refrigerator for 60 minutes.
- Turn on and preheat the oven to 180°C (356°F) for at least 10 minutes. In a medium skillet, add a splash of oil, heat over high heat and add the garlic and onion, reduce the heat and cook for about 5 minutes, stirring occasionally, just until softened.
- In a glass baking tray, add a splash of oil and arrange the tomato slices on the bottom, place the marinated sea bass fillets, the sautéed onions and garlic, and pour the marinade liquid over them, cover with aluminum foil and bake for 45 minutes or until the fish is cooked through.
- Serve the Chilean baked sea bass immediately, accompanied by boiled potatoes, white rice, or a selection of salads to your liking.
Additional Tips
Choosing the Right Corvina
Use fresh corvina fillets with firm, white flesh and a mild, clean scent. Thicker fillets (over 3 cm) may need an additional 10 minutes of baking time. If using a whole fish, ask your fishmonger to clean and score it — the scored skin allows the marinade to penetrate more deeply and produces a more evenly cooked result.
Enhancing the Marinade
Use a dry Chilean white wine — Sauvignon Blanc or Chardonnay from Casablanca or San Antonio Valley work exceptionally well. For a more herbaceous flavor, add a tablespoon of fresh parsley or basil to the marinade, and include a bay leaf in the baking dish for a more complex, aromatic result.
Achieving the Perfect Texture
The aluminum foil cover is essential during baking — it traps steam and keeps the fish moist. Remove the foil during the last 5 minutes to lightly caramelize the surface. Check doneness by pressing gently on the thickest part: the flesh should flake easily and be opaque throughout.
| Ingredient | Substitute | Notes |
|---|---|---|
| Corvina (sea bass) | Salmon or sole | Adjust baking time accordingly |
| White wine | Fish broth | Alcohol-free option |
| Dill | Fresh thyme or parsley | Changes the aromatic profile |
| Olive oil | Sunflower oil | Milder, more neutral flavor |
Frequently Asked Questions (FAQs)
Can I use frozen corvina fillets for this recipe?
Yes. Thaw the fillets completely in the refrigerator for 24 hours before marinating. Pat them dry with paper towels to remove excess moisture, which helps the wine and seasonings penetrate the flesh more effectively.
How do I know when the baked corvina is done?
The corvina is done when the flesh flakes easily when pressed with a fork and is opaque all the way through. An internal temperature of 63°C (145°F) measured with a kitchen thermometer confirms it is fully cooked.
What is the best wine to use for baked corvina?
A dry Chilean white wine — Sauvignon Blanc or Chardonnay from Casablanca Valley — pairs beautifully with the mild flavor of corvina. Avoid sweet wines, which can overpower the delicate fish.
Can I prepare baked corvina in advance?
The marinade can be prepared up to 24 hours ahead. The fish itself is best served fresh from the oven. If needed, reheat leftovers at 150°C (300°F) for 10 minutes, covered with foil to prevent drying out.
What Is Baked Corvina?
Corvina (Cilus gilberti), known in English as Chilean sea bass or Chilean weakfish, is a large saltwater fish found along the Pacific coast of Chile and Peru. It belongs to the Sciaenidae family and is prized for its firm, white, and mild-flavored flesh, making it one of the most versatile fish in Chilean cuisine. Baked corvina is a classic preparation that highlights the natural flavor of the fish, enhanced by a simple white wine marinade and fresh aromatics.
History of Baked Corvina in Chile
Corvina has been fished along the Chilean coast since pre-colonial times, when indigenous coastal communities depended on the sea as their primary protein source. With the arrival of Spanish colonizers, new cooking techniques — including oven-baking with wine and aromatics — were introduced and adopted into Chilean culinary tradition. Today, baked corvina is a staple of Chilean home cooking, particularly in coastal cities like Valparaíso and Viña del Mar, where fresh fish markets offer corvina year-round at accessible prices.
Did You Know?
Chilean sea bass (Cilus gilberti or Pampero sea bass) belongs to the family of Sciaenids, which lives on soft bottoms at depths between 5 and 50 meters and feeds mainly on crustaceans, mollusks, worms, and fish.
